Application number | Title of the application | Filing Date | Status |
---|
Array
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[patent_doc_number] => 06099880
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[patent_kind] => NA
[patent_issue_date] => 2000-08-08
[patent_title] => 'Variable-width swirl pattern in candy'
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09/269396 | GOAZING AGENT FOR FOOD EXCELLENT IN WORKABILITY IN COATING | May 17, 1999 | Abandoned |
09/309899 | FREEZABLE CONFECTION AND METHOD FOR MAKING THE SAME | May 10, 1999 | Abandoned |
Array
(
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Array
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Array
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Array
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Array
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Array
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[patent_kind] => NA
[patent_issue_date] => 2001-01-16
[patent_title] => 'Soft coating for ice confectionery'
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Array
(
[id] => 4401621
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[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 2001-05-15
[patent_title] => 'Frozen dessert novelty which changes color'
[patent_app_type] => 1
[patent_app_number] => 9/274546
[patent_app_country] => US
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[rel_patent_id] =>[rel_patent_doc_number] =>) 09/274546 | Frozen dessert novelty which changes color | Mar 22, 1999 | Issued |
Array
(
[id] => 4082261
[patent_doc_number] => 06132791
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 2000-10-17
[patent_title] => 'Natural red sunflower anthocyanin colorant with naturally stabilized color qualities, and the process of making'
[patent_app_type] => 1
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Array
(
[id] => 4186868
[patent_doc_number] => 06042854
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 2000-03-28
[patent_title] => 'Gellan gum to improve physical stability of liquid nutritional products'
[patent_app_type] => 1
[patent_app_number] => 9/246289
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09/241627 | COLD PROCESS, OVEN STABLE FRUIT PASTE AND METHOD OF MAKING SUCH PASTE | Jan 31, 1999 | Abandoned |
09/239308 | METHOD AND DEVICE FOR MANUFACTURING FROZEN AERATED PRODUCTS | Jan 28, 1999 | Abandoned |
09/142670 | PROCESS FOR MAKING EXPANDED CONFECTIONERY SHAPES | Jan 24, 1999 | Abandoned |
Array
(
[id] => 4350951
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[patent_kind] => NA
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Array
(
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Array
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Array
(
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Array
(
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